- 1.5 lbs Boneless Skinless Chicken Breasts
- 1 lb Fingerling Potatoes, cut in half lengthwise
- ¼ cup Feta cheese, crumbled
- 3 tbsp Fresh Dill, chopped
- 1 Garlic clove, minced
- 1 Lemon, juiced
- ½Cup Olive Oil + 1 tsp
- Kosher Salt & Black Pepper
- In a medium sized bowl, add lemon juice, olive oil, garlic, oregano, 1 tsp salt and ½ tsp fresh cracked pepper. Add the chicken breasts and toss to coat. Allow the chicken to marinate for at least 30 minutes.
- Preheat oven to 425. Line a sheet pan with aluminum foil, add potatoes and drizzle with 1 tsp olive oil and sprinkle with salt and pepper to taste and move them to one side of your pan. Remove chicken from marinade and pat with paper towels to dry. Arrange chicken on the other side of the pan, spaced to allow room between the pieces of chicken.
- Roast in the oven for 30 minutes, tossing the potatoes half way through cooking. Check the temperature of the chicken and remove when it gets to 165. Potatoes are done with they are fork tender. If the chicken cooks before potatoes are done, remove it and allow it to rest while the potatoes finish cooking.
- Place your chicken and potatoes on a serving platter, and garnish with fresh dill, feta cheese and a squeeze of lemon juice. Serve with toasted pita bread and tzatziki sauce for dipping.